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Production method of rice wine koji

A production method and technology of rice wine koji, applied in the preparation of alcoholic beverages, etc., can solve the problems of low nutritional value of wine koji, single production method of rice wine koji, difficulty in meeting people's daily needs, etc., and achieve the effect of unique flavor and convenient acquisition

Inactive Publication Date: 2018-04-06
左中国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production method of rice koji is single, and the prepared koji has low nutritional value, which is difficult to meet people's daily needs

Method used

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Examples

Experimental program
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Embodiment Construction

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.

[0018] In Embodiment 1 of the present invention, a method for preparing rice koji includes the following steps:

[0019] ①. Preparation of base material, take 30 parts by weight of soybeans, 60 parts of glutinous rice, 5 parts of tender lotus leaves, 1 part of grape juice, 2 parts of black sesame seeds, 5 parts of peeled fresh taro, 1 part of ginkgo, 4 parts of cassia seed , 1 part of hops and 1 part of honey are stirred and mixed, and the base material can be obtaine...

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PUM

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Abstract

The invention discloses a production method of rice wine koji. The production method mainly comprises the following steps: preparing a basic material, preparing a water mixture, steaming, stacking fermenting and the like; and the basic material is mainly obtained by stirring and mixing various raw materials and pulverizing the mixed raw material to pulp by utilizing a pulping machine. The rice wine koji prepared by the invention is unique in flavor; tender lotus leaves have an efficacy of removing the internal heat; the grape juice has an effect of assisting the fermentation; the black sesameand semen cassia have an effect of improving the eyesight; and the lupulus is used for substituting the traditional fructus hordei germinates, so that more convenience in acquisition can be achieved,and the taste can better satisfy the public.

Description

Technical field [0001] The invention relates to the field of wine production, in particular to a method for preparing rice koji. Background technique [0002] Jiujiu is generally written as Jiuqu. In the white rice that has been intensively steamed, the conidia of Aspergillus are transferred, and then kept warm, the hyphae will grow luxuriantly on the rice grains, which is koji. The amylase produced by Aspergillus saccharifies the starch in the rice. Therefore, it has been used as raw material sugar at the same time as malt since ancient times to make wine, sweet wine and soybean paste. Those who use wheat instead of rice are called wheat koji. [0003] The variety of koji is complete, the technology is perfect, and the saccharification and fermentation power of koji, especially the southern Xiaoqu, is very high. Modern koji is still widely used in the brewing of rice wine and white wine. In terms of production technology, due to the mastery of microbes and the theoretical know...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 左中国
Owner 左中国
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